Asian-Glazed 'Melt-in-Your-Mouth' Pork Tenderloin

Asian-Glazed 'Melt-in-Your-Mouth' Pork Tenderloin

Austin Geraldson 0

"A sweet and salty brine is the secret to this Asian-inspired pork tenderloin. Let the pork tenderloin soak in the brine for 2 to 8 hours to become tender, juicy, and flavorful. Grill and serve the sliced tenderloin with the Asian glaze. Complete the meal with brown rice, glazed carrots, and steamed green vegetables."


2 h 34 m servings 555 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 555 kcal
  • 28%
  • Fat:
  • 8.1 g
  • 12%
  • Carbs:
  • 79.5g
  • 26%
  • Protein:
  • 41.8 g
  • 84%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 17472 mg
  • 699%

Based on a 2,000 calorie diet

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  • Prep

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  1. To make the brine, mix together the water, 1/2 cup brown sugar, salt, 2 tablespoons ginger, onion, lemon, 5 cloves of garlic, and 1/2 cup teriyaki sauce in a large container. Add the pork tenderloin, cover, and refrigerate for 2 to 8 hours.
  2. For the glaze, whisk together 1/2 cup teriyaki sauce, sweet and sour sauce, hoisin sauce, 4 cloves of garlic, 2 tablespoons ginger, brown sugar, and orange juice.
  3. Prepare an outdoor grill for high heat.
  4. Cook the pork tenderloin on the preheated grill until no longer pink in the center, 7 to 12 minutes per side. Remove the tenderloin from the grill and cover with foil; allow to rest for 10 minutes. To serve, brush with glaze, and cut into thin slices.


  • Editor's Notes:
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.
  • The nutrition data for this recipe includes the full amount of glaze ingredients. The actual amount of glaze consumed will vary.
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Your rating



  1. 46 Ratings


Another great recipe from Chef Austin! This is certainly a very versatile dish that I believe you can cook any which way and it will always turn out well. Because grilling was not going to be an...

This was a real hit with my brood! I simpified the directions by only adding the brown sugar and salt to the brine. I honestly think that adding all those ingredients twice is overkill and too...

We really enjoyed this! I did not have OJ so I added some apple juice to the glaze & halved the amount based on the feedback from others...I only used about 2 tbsp total b/c it is rather sweet/p...

I halved the recipe for both the brine and the glaze -- and there was PLENTY of both for a 1 1/2 pound pork tenderloin. Eight hours of brining makes for a somewhat salty end product.

This recipe is so delicious. Now that we can cook pork less like a piece of charcoal without the same worries from years ago, I've learned to appreciate this melt in your mouth texture of pork. ...

Made this for dinner tonight....our dinner guests couldn't stop raving!! I didn't have orange juice, so I used orange marmalade. I'm telling you...the glaze made this dish! I had glaze left over...

Wonderful flavor! The kids loved it too. I would definitely make this again.

Dry and unflavorful

This was great. I didn't have hoisen sauce but I used a spicy schezuan sauce and it still tasted great. I put some of the sauce on before grilling and kept adding sauce as it was cooking. Didn'...